Lucullian Delights

I can't believe myself it but I managed to bake this month's Bread Baking Babes bread and I loved it. I really must get better on that front because it is such a great way to discover new breads and to share it with you so that you too can bake them! But first I have some other things to tell you.   First of all I know that there have been and still seem to be issues with accessing

   On Thursday I'm off to England where I will teach food photography at Plate To Page Somerset with my friends Jamie, Jeanne and Meeta. It feels unreal but this time I will go unless I break a leg or something. Or war breaks out. Or something worse (and that would be horrid things happening to my family). Like the nightmares I'm having in this period, I wake up ever so grateful I was only

   Lemon and rosemary is an unbeatable combination be it in savoury dishes or sweet ones, I never tire of those two and together they sparkle!  OK, maybe I am exaggerating a little but it is a great combination, you have to agree with me on that. I used to have lemon trees in vases because I like to make my own Limoncello but lately they don't seem to agree with me; the best one I had

 After a week of blog vacation it feels good to be back and I can tell you that I have a long list of things I want cook up and post here. I clearly needed time off to recharge the font of my inspiration and feel the motivation to create new dishes (if anything ever is new) for Lucullian but now I have almost too many things I want to try out for me and you. Not only did the pause do good but

This week is not a recipe week because in-between national holidays I'm full of work that has to be dealt with urgently so please be patient and enjoy the images and my silence!

 Yes really, why didn't I think about it before' We all love hot food in this family, at least in one form or another so why didn't I ever think about adding some heat to a farinata' Such a simple thought but it took me ages to break out of the mould of the traditional Italian farinata which is made with chickpea flour, water, salt, pepper and maybe onions or something else. I have made many

Dark white. Seeing white through my camera often surprises me because the camera doesn't adjust nuances and shades like my brain does. There are so many whites: shining white, bright white, eggshell white, cream white, blue white, snow white, dirty white and dark white - the list is long. And it doesn't surprise me because if white is all colours come together, there are even more

I have been going digging in my archives for old photos (that watermark is just to watermark them) to post some old favourites of mine, I think this will be a new feature here on Sundays. As to the links I have no excuses, just the usual mix. Maybe these will make you discover a new book to read: 1 and 2 More bookdom. This is for my children. And all other children without too much money.

HA - those were my last famous words, I thought I was going to Sicily to teach a workshop but the day before I would have leaned back in the chair on the airplane to Catania, they phoned and asked me to postpone it to a later date. The day before. Sometimes I surprise myself with how I take things, I would have expected me to get angry but I just felt kismet, that was not to be this time. I